Orange Pineapple Chicken Stir Fry

Chicken breast strips, minced garlic, thinly sliced onion, snow pea pods, fresh ginger and pineapple pieces stir-fried quickly to brown chicken and soften vegetables. Mandarin oranges are gently folded in. Dish is served hot over Chinese white rice.

Ingredients -

1-1/2 pounds Boneless, Skinless Chicken Breasts, cut in thin slices (about 2 whole breasts)
Vegetable or Peanut Oil
1 Garlic Clove, minced
1/2 small White Onion, thinly sliced
Snow Pea Pods, to taste
1 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Ginger
1 (14 ounces) can Pineapple tidbits in own juice, drained
1 tablespoon Cornstarch
1/2 cup Chicken Broth
1 (8-1/4 ounces) can Mandarin Orange slices, drained

Preparation:

1. In small bowl, mix cornstarch with the chicken broth, stirring until smooth. Set aside.

2. Heat wok or large skillet over medium high heat.

3. Add 2 tablespoons peanut oil and stir-fry chicken breast strips and minced garlic until garlic is lightly browned and chicken is no longer pink.

4. Stir in onion and snow pea pods, and stir-fry additional 3 minutes.

5. Stir in salt, pepper, ginger and pineapple, stir-fry additional 2-3 minutes.

6. Stir cornstarch mixture to remix with chicken broth and pour into chicken mixture.

7. Stir in mandarin oranges and continue stir-frying gently for additional 2 minutes.

8. Serve over hot cooked Chinese white rice.

Chicken Stir Fry Tip -

Seasoning Your New Wok

When you purchase a wok, it is important to season the wok before using it for the first time, unless it’s non-stick. Scrub the wok in soapy water and dry it. Place 2 tablespoons of vegetable oil in the wok and spread it evenly around the sides with paper towels. Put the wok on the stove over low heat for 10-15 minutes. Wipe out the wok. Repeat process several more times.

Chicken Stir Fry Tip -

Woks

The basic round and deep shape of the wok allow for quick and even cooking. The deep sides of the wok, prevent oils and foods from spilling.

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